Angi's red Thai curry with chicken breast and sugar snap peas

Ingredients for 4 servings:

• 2 tbsp sesame oil
• 600 g chicken breast fillet(s)
• 200 g sugar snap peas
• 2 bell peppers, red and yellow
• 2 spring onions
• 2 carrots
• 3 tbsp red curry paste
• 800 ml coconut milk
• 2 tbsp soy sauce, dark
• 1 bunch of coriander leaves
• 100 g cashew nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Shred the chicken fillet. Cut the bell peppers into strips, the spring onions into rings, halve the snow peas, and finely chop the carrots. Heat the sesame oil in a wok and sauté the red curry paste. Add the coconut milk and bring to a boil. Add the chicken one at a time to avoid sticking together and simmer for 5 minutes. Add the bell peppers, spring onions, carrots, and the snow peas and simmer for another 5 minutes. Season the Thai curry with the dark soy sauce. Add the cashews. Sprinkle with fresh, not too finely chopped coriander. Jasmine rice is best served with this dish.